Skip to main content

Posts

Showing posts with the label cheeses

THE SEABOURN ODYSSEY HAS A COVID OUTBREAK

This is April 1 where I am.  The following are not April Fool jokes: Donald Trump got indicted. Finland joins NATO, or at least will in a few days . The Seabourn Odyssey has a COVID-19 outbreak. You can read about the other two, but last night the ship's captain made a startling announcement.  There is a covid outbreak and beginning tomorrow, all staff will be wearing masks.  He advised passengers to also do this when indoors. In June of 2021 we took a Norwegian cruise through Hawaii, and three months ago were on Regent Seven Seas from Dubai to Singapore.  We suspected there was this virus on board, but everything was kept hush hush. We've been noticing orange colored bags outside of cabins, and already suspected something was wrong.  There are five on our floor.  Sort of reminded me of 15 Craigside, which placed scary signs on the door of those quarantined.  Our retirement community finally got hit with this coronavirus one month before we were scheduled to leave for Sydney.  

LA MER IS THE BEST RESTAURANT IN HAWAII

Have you ever had a 5-hour dinner for two with a view of Diamond Head and a Waikiki sunset that cost a thousand dollars?  We did last night at La Mer, which is on the second floor above Orchids. The evening began with a gin martini on ice with olives at House Without a Key. We went on to be served Heidsieck Champagne at La Mer, which once was free...but no more. After being kept away from fine cuisine for more than 2.5 years by the pandemic, we splurged on Malossol Caviar.  The roe came from  U.S. aquacultured sturgeon .  Caviar prices are absurd, but  China  is entering the picture, and prices could drop. We selected the $300 version. Sunset at Waikiki. We selected the following Menu Dégustation. First the amusement, of more caviar in a soup sauce. Foie gras paté, beets, onions and popcorn, with a Justin Cabernet Sauvignon from Paso Robles. Then a roasted scallop/lobster consommé with cuttlefish. Followed by a plate of chorizo, lobster and squid ink gnocci. The final entre was filet o